Skip to main content
Epicurious
Cookbooks

Arnabeet bel Lamoun

Recipe information

  • Yield

    serves 4

Ingredients

1 cauliflower
Salt
2 tablespoons extra-virgin olive oil
1 clove garlic (optional)
Juice of 1 lemon
Pepper

Preparation

  1. Step 1

    Wash and trim the cauliflower and cut it into florets. Boil in salted water until just tender, then drain.

    Step 2

    Heat 2 tablespoons extra-virgin olive oil in a pan. Some like to soften a little crushed garlic in the oil. Add the lemon juice, salt, and pepper and turn the cauliflower in this over low heat. It will absorb the oil and lemon.

    Step 3

    Some serve it with tarator bi tahina (page 65).

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCauliflowerVegetableSideStarterDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.